Lentil Walnut Gingerbread Biscotti (Vegan)

This vegan lentil walnut gingerbread biscotti is just as crunchy and flavourful as traditional biscotti but with a healthy twist thanks to the addition of lentil puree.

Note: This post was sponsored by Canadian Lentils as part of their #LoveLentils campaign. All opinions are my own as I only work with brands whose products I actually use and enjoy. Thanks for supporting my blog.

December is unofficially cookie month and I can’t go a day without seeing a new cookie recipe somewhere on social media. Obviously, I’m not upset about that since cookies are my absolute favourite dessert (which you’d know if you followed me on Instagram).

I actually planned to share only cookie recipes all month long but axed that idea when I remembered the majority of my diet consists of what I make for the blog. And as I’ve repeatedly learned the hard way, (wo)man cannot survive on cookies alone.

Lentils are usually associated with savoury meals like curries and soups but I’ve baked with them before and really enjoyed the resulting lentil pancake loaf. I’m actually surprised I don’t use lentils in my baked goods more often since I’m always on the lookout for ways to boost their nutritional value.

Lentils are high in protein and fibre, low in fat and as an added bonus, are ridiculously easy to make. I usually shy away from cooking pulses from scratch but lentils don’t require any pre-soaking and can be ready in as little as 15 minutes. My oven doesn’t even preheat that quickly.

And the best part is they don’t really have a taste, at least not when added to something as flavourful as gingerbread biscotti.

This recipe is pretty simple, even with the inclusion of the lentil puree. The gingerbread biscotti calls for 10 ingredients, plus the spices for the gingerbread flavour and take about an hour to come together.

That may sound long for cookies but biscotti needs to be baked twice in order to get that crisp and crunchy texture that makes it so great for dunking in mugs of coffee or tequila spiked hot chocolate.

And this lentil walnut gingerbread biscotti is no different. It’s crunchy on the outside, slightly crisp on the inside and perfectly spiced but not overly sweet.

Totally worth that second round in the oven if you ask me.

If you make this vegan biscotti, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

Save some for me! These look absolutely delicious. I love the way you’ve added the lentil puree — and you’re right — we cannot subsist completely on cookies — I think there should be wine too!lisa | Garlic & Zest recently posted…Cheater’s Demi-Glace

To look at your beautiful pictures of the biscotti, I would never guess that they contained lentils! Molasses, cloves and ginger really do the trick for a nice, deep flavor and the walnuts make these sound just perfect. Great vegan recipe.